Banana Bread Recipe – Chocolate Chunk Banana Bread, à la mode

As everyone can see, eating healthier is NOT on our 2008 resolution agenda. How can we with so many left overs? We’re going green in 2008, so that means we must recycle uneaten foods. Now that we finally have rain and some chill factor, adding an extra layer of fat to further insulate us from this So Cal freeze (4o degrees, brrrr!!!) is a good idea. Baking will not only warm up our cold, damp house with oven warmth and the smells of baked goods, but it will also use up the tons of left over bananas and chocolate we have screaming out at us every day. It’s good to clear out our freezer with some old 2007 creamed delights too, so we’ll just top off this calorie packed, chocolate-chunk laden, carbo induced beauty with a small scoop of vanilla bean dream. This special banana bread recipe is the most moist one that we’ve been able to create so far. We’re planning on eating salad in the next day or two to use our left over greens, so there is a glimmer of healthy hope in our future.

Banana Bread Recipe with Chocolate Chunks

Yield:2 Loaves

Total Time:1 hour 30 minutes

Bananas and chocolate, such a delectable combination. Make sure your bananas are nice and ripe. This recipe is written for 6 regular bananas, but if you can get your hands on the super plump, half-length beauties, the recipe will be all the better. This is one of my grandma's 4-x recipes (that means highly tasty.) It stays moist forever, or at least as long as a loaf has lasted in our house.

Ingredients:

2 c granulated sugar

1 c (1/2 lb) softened unsalted butter

6 ripe bananas (@ 3 cups when mashed)

4 eggs, well beaten

1/2 lb Dark chocolate, cut into 1/2" chunks

1 t sea salt

2 1/2 c flour

2 t baking soda

Directions:

Preheat oven to 350º F.

In a mixer, cream together sugar and butter until light and fluffy. Add bananas and mash with potato masher until no more massive chunks remain. Add eggs, and beat until well mixed. Stir in chocolate chunks and sea salt.

Sift together flour and baking soda three times. Fold into banana mixture until just combined. Be careful not to overmix.

Pour into 2 lightly-greased loaf pans. Bake for 45 min-1 hr until toothpick inserted into center comes out clean (chocolate on the toothpick doesn't count) The house should be filled with the scent of fresh banana bread.

Cool on rack for 10 min. before removing from pans. Loosen the edges, then pop loose the bottom. Enjoy as breakfast with a cappuccino, lunch straight up, and dinner warmed up with some vanilla bean ice cream and a bit of dark rum or Kahlua drizzled on the top.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

In general when I a find the recipe calls for to much of certain ingredients I cut down the proportion. Simply, because dishes are about flavor and if you use to much of an ingredient it loses its flavor. Everything is moderation, including the use of spices, seasonings ECT. For instance, if things are too spicy then all you taste is the spiciness and not the flavor of the food. I have had spicy dishes with a lot of flavor and I have spicy dishes with all I can taste is the spiciness with much flavor.

I try this banana bread recipe before and surprisingly it turn out amazing even my family enjoyed it. This is best banana bread recipes yet!!!!!!!!!!!! It came out so moist with right amount of bananas. I have tried other banana bread recipes in the past. However, there were not enough banana flavors simply because the recipe only required about 1 or 2 or 3 bananas at the most which clearly are not enough bananas. Although, I know that some people would either add banana rum or banana extract to in hence the banana flavor, however I did not have those readily available at the time. I also, added a couple of ingredients to in hence the flavor, in that I added 2tsps of vanilla extract and about 1 cup of finely chopped walnuts which I felt was a great addition. Especially, if one is nut lover like myself. However, if you do have a nut allergy then obviously it not recommended to add nuts. Since, my family and I enjoyed this banana bread recipe I will be making banana bread tonight using this recipe. Minus the ice cream.. lol.. Way to dedicant with the ice cream and it is too cold for ice cream in my opinion. Although, ice cream would complement the banana bread. One of these days I will try this recipe with ice-cream. (It does not have to be with the traditional flavor … you can get almost any flavor. Just about any flavor of ice cream would go with banana bread )… That is what is so great about cooking and baking you can experiment with different flavors, spices and seasoning ECT.. Often times, I would find a really great recipes and add my own ingredients or add less of certain ingrediants to lessen the strong flavor…. And I would also come up with my own concoctions. That is real beauty about cooking or baking, is experimented and coming up with your own creations which I have done many times. Often times, when i feel a recipe calls for to much salt or sugar I cut the porportion of it or do not add it depending on what i am making. Yes, I understand the reasoning behind adding salt and sugar to most recipes but I my opinion it is not nessarry all the time. Like for instance when I make a dessert I do not add salt.. and lessen the amount of sugar. I find things are either to salty or to sweet.